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5 pm Friday night is my favorite time of the week. It’s kind of like Christmas Eve. You see, Christmas Eve is nothing short of fabulous because no matter my age, I am always excited for Christmas morning. Similarly, Fridays nights are prime time to anticipate 48 hours of freedom. Ok…studying, but I don’t have to be anywhere, and that makes me smile.

Corey , however, prefers Sunday afternoons. Being the ray of sunshine that I am, I find Sunday afternoons depressing.

Well this week was a long one, and tonight I was craving something warm, hearty and healthy. Enter; Moroccan Pumpkin and Lentils, courtesy of Vegetarian Times.

I was hesitant at first. I usually think of pumpkin as something sweet. In my world, the word “pumpkin” is usually followed by sticky buns, pie and bread. So the idea of spicy pumpking seemed…odd.

Well, I was wrong! Spicy pumpkin = awesomeness. (<– word of the day)

This recipe is surprisingly good and satisfying. It’s savory, spicy, in season, and 1 cup cooked pumpkin provides the following RDA; 245% of vitamin A, 19% of vitamin C, 8% of iron, and even a sneaky 4% of calcium. (source). These numbers are for the pumpkin alone!

Since I only altered the recipe slightly, I’m going to give you the link to the original recipe, a list of my additions and offer tips to make peeling a pumpkin slightly less frustrating.